Bakery Style Double Chocolate Chip Muffins

These Bakery Style Double Chocolate Chip Muffins are full of deep chocolate flavor and are filled and topped with extra mini chocolate chips for the ultimate chocolate for breakfast experience.

Heyyy, remember when I said I was turning 20 30 this month? Yeah. Well the good thing about that is birthdays = gifts. Gifts = awesome. But what’s even more awesome is that since you’re celebrating with me, gifts for YOU too. Well, one of you. Because I’m having a super-fantabulous giveaway for some of my favorite products – a Rodelle vanilla gift basket!

One of you will be gifted with some vanilla, vanilla beans, vanilla paste, vanilla sugar, cocoa powder, and almond extract. Whoa-whoa-we-wa that’s an awesome prize. I love me some vanilla and I’m so happy to share it with you! And a big thank you to Rodelle for supplying to goods 🙂 {you can enter the giveaway at the end of the post ⬇️}

This isn’t just a giveaway post though. It also comes with a recipe for some fantastico bakery style double chocolate chip muffins. Chocolate for breaky (brekkie? breakie?) – whatever. So celebratory. They also make a great breakfast when you have nothing to celebrate. Unless you consider getting up for the day something to celebrate. And we all know there are definitely mornings when just getting up is somewhat of a small victory 🏆.

Believe it or not, these muffins don’t rise very much when you bake them. The muffins cups are pretty full when you add the batter and then they get a small amount of height when baking. They come out great!

I haven’t tested coconut oil in this recipe but based on how it’s worked in baked goods for other things I’ve made, I would say it would probably work. It just might give it a slightly different taste. Let me know how it works out for you!

For gluten free baking, xanthan gum is essential in helping the muffin hold together once it’s baked. If you have a gluten free flour mix that already has xanthan gum in it, then you don’t have to use the xanthan gum. If you don’t need gluten free at all, you can use regular all-purpose flour and omit the xanthan gum.

Love these! I used Bob’s Red Mill 1-1 flour (so, I omitted the xantham gum), I decreased the sugar to 1/2 C and used organic cane (personal preference), and used coconut oil for the oil. These are going into the freezer for a quick and easy breakfast. Thanks for sharing!

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Heeyyy, I'm Sharon - creator of What The Fork! I am a gluten free recipe creator, food lover, cocktail shaker, and coffee addict. Here you will find my easy and delicious gluten free recipes for the three most important meals of the day: breakfast/brunch, happy hour, and dessert. Read More…